Method of making fruit juice concentrates



Patented Dee. 27, 1949 UNITED STAT s PATENT OFFICE lvm'rno or MAKING Faurr JUICE ooucsu'rail'ras John A. Steilens, Suiiern, N. Y., assignor to The Kurd Corporation, New York, N. 1., a corporation of Delaware No Drawing. Application May 5, 1945, Serial No. 592,261

3 Claims. (Cl. 99-405) My present invention relates to improvements The mixture is brought to a boil and evaporated in solidified fruit juice concentrates and to methunder atmospheric pressure until the temperaods of making same. More particularly it relates ture reaches 115 degrees 0. (thereby indicatto the production of fruit concentrates in soft ing that the sugar content will be within the corsolid or paste form in which the proportions of 5 rect range), whereupon it is then dropped to a crystallizable sugar, water and inert materials co l r whi 00018 i to a temperature f about are so chosen within limits ascertained by me and 80 degrees C. From there the liquid concentrate, hereinafter disclosed to give a lastic mass or whi h is now sup l pas s t a r al er paste characterized by high stability, ease oi provided with a continuous agitator and a jacket reconstitution and other qualities as willbe herethrough which Wa r i circulated for the P inafter apparent: pose of temperature control. Some crystalliza- Heretofore, in the manufacture of fruit juice tion having taken place, a portion of the mateconcentrates, the juice has been evaporated rial as it leaves the crystallizer is pumped back either to yield a syrup as a final product or, i thereto to induce crystallization of the rest of some instances, dry powder. Certain drawbacks u, the mass, the material being discharged still in have attended these procedures. In the case of a p y fl condition- The temperature at this fluid concentrates or syrups, for example, there p t Should be around 50 to 60 degrees C- T e is tendency for them to ferment a d. th rwis still fluid material is flowed in containers and to deteriorate upon storage; and in addition, the permitted to solidify- Vacuum distillation moi containers required for liquid are relatively exof course be employ if desired; and the pensive, and the comparatively large amo t of responding end boiling point used is selected from water present makes the cost of shipping high. the tables of saccharimetry. Among the ad- In the case of dry powder, because of the extracvantages of vacuum distillation is the fact that tion of all the water,reconstitution to the original h f na n n at may be p s d ly t fruit juice or to one having substantially the same the crystallizer without having to be cooled. chemical and physical characteristics, is a matter AS it check as to whether not the n boiling of considerable difllculty. Furthermore, the dry point is a proper one. moisture determinations solids do not keep well especially it exposed to the m be r n n h n n rat u in the known air; in this event the vitamin content rapidly toluene distillation method. In general an atdeteriorates by oxidation; also the granular solids 3o mosphellc boiling point range m 110-125 d are found to be susceptible to the action of molds, grees C. may b p y and moreover they tend to absorb odors from The following example is given of a guava jelly the surroundings. base:

I have now discovered that these several dis- T0 100 parts of Sugar add Darts 01 Water advantages may be overcome by establishing cer- 3;, and bring to a boil. Evaporate suflicient water tain definite proportions of crystalline sugar, to laise'the boiling p i to 125 degrees and water, and inert solids whereby a micro-crysadd 21 p r of concentrated guava juice of 31% talline supporting structure is had which enables Solids Content:- Stll' and evaporate p the material to be in the form of a plastic mass, u f 116 d s 0. C l rapidl t d r s i. e., one which is moldable, does not flow, which 40 -.1n 1 rystallization by seeding, stir and cool keeps its shape but can be deformed by to degrees C. and run into containers. The chanical pressure. In general this relationship Product Se to a Solid plastic mass weighing apof crystalline sugar to water to inert material proximately 122 part ThiS mass m y n w be which has been found by m to be m st ad. melted, a solution of 1.5% citric or tartaric acid vantageous may be expressed by the following 45 added in the p p n f 2 p r to parts equation: of the melted mass and the clear melt poured into =1+5w jars where it will solidify.

My improved product in the'iorm of a paste 1. e., the per cent. by weight of crystalline sugar, as above described will keep indefinitely provided (i. e., natural and added) (S) present should -:.u only if it is protected from the atmosphere; or, equal that of the inert material, i. e., fruit acids, if exposed to the atmosphere, the conditions of salts, pectins, gums and proteins and uncryshumidity are not such as to cause either excestallizable sugars, plus five times the per cent. sive drying or undue condensation. My improved by weight of water (W) present. paste may be readily converted to liquid or semi- In carrying out my invention which is applica or, liquid forms merely by the addition of the apble to fruit juices in general I may proceed in acpropriate amount of water. To best accomplish cordance with the following illustrative exthis, the paste is liquefied by heat and the desired amount of water and other ingredients stirred in.

ples: .1. To 34 parts of pineapple juice concentrate Examples of such products of which my improved having 36% solids are added 100 parts sucrose. product may constitute the base are: jelly bases.

candy centers, cake icing, ice cream topping, soft drinks, etc

The formula given of S=I+5W maybe varied within certain limits depending upon the exact type of paste desired. Thus for a somewhat softer mass useful as a spread for breed the formula may read:

For a rather hard paste the formula may be above examples In general the supporting crystalline structure or matrix may be either sucrose or dextrose, or

it is desirable to first glace fruit pieces as by placing them in boiling supersaturated syrup until diffusion has been effected, removing the pieces,

tc., may be 7 draining and incorporating into the mass before 75 pouring. In some fruit 4 cases such as cocoanut, the

may be Incorporated before the crystallization starts.

One advantage of'my impoved process is that it lends itse sired.

crystallize.

11' to either batch illustrated,

operation, as above or to continuous operation, if de- 2. The method of making a fruit juice concentrate in the form of JOHN A. STEFFENS.

REFERENCES CITED Feb. 14, 1939' 

